Japanese Cheesecake Attempt #2

So I tried the recipe again except some minor tweaks.

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
~~60g/2 oz. cake flour~~ 1 oz. cake flour
20g/1 oz. cornstarch
1/4 teaspoon salt

Just like last time, use a double boiler to melt cream cheese, butter and milk.

Fold in flour, cornstarch, salt, lemon juice

Beat egg whites with cream of tartar and sugar until soft peaks.

Fold in cream cheese mixture in batches.

This time, I messed up the instructions. I folded 1/3 of the cheese mixture into the egg white meringue (instead of the other way around). This may or may not have messed things up. I'm not sure. I can see how it might since the cheese mixture is heavy and may have weighed down my meringue when I poured it in. I did notice that the bottom of my mixture wasn't well incorporated when I was pouring my batter out.

I liked the top before so I experimented with different molds and making the cake a little shorter.

I sprayed four of these with PAM and 2 without. The 2 without broke and didn't pop out. The four sprayed ones popped out just fine.

THE RESULTS:

I got greedy with too many variations. The cake was not as fluffy but I'm not sure if that's because I left out half of the cake flour or because I tried new molds and it wasn't as tall/thick.
I tried eating some right after baking/cooling and the lemon juice was VERY prominent. I did not like that. The next day (after fridge overnight), I tried it again and it had mellowed out. I think I still prefer it without lemon juice though.
My crust on top wasn't as sweet and crunchy as last time. I wasn't sure how long to bake it because I reduced the sizes and shapes so I may have undercooked it this time.